Video recipes ingredients:

  • 350 g fusilli
  • 250 / 300 g of red beetroot
  • 70 g parmesan cheese
  • 160 g shelled walnuts
  • 2 slices of homemade bread
  • 50 g fresh cream
  • 1/2 shallot
  • Salt
  • Black pepper
  • Evo oil
  • Poppy seeds
  • 1 bunch of mixed herbs

Procedure:

  1. Cut the turnips into not too large cubes, place them on a baking tray; do the same with the bread, putting only the part without the crust together with the turnips (keep the crust aside) then season with oil, salt and the bunch of herbs and bake in the oven at 200° for 6/8 minutes
  2. Blanch the walnuts in boiling water for 2 minutes (keep some aside for serving), then blend them with the bread crust, half the Parmesan cheese, shallot, cream, salt and pepper
  3. In the same water as the walnuts, boil the pasta, then toss it in the walnut cream
  4. Serve the pasta with the walnut cream topped with some baked turnip cubes and bread crumbs and finish with a sprinkling of Parmesan cheese, a few poppy seeds and the remaining walnuts

 

We suggest you watch the episode until the end to a suggestion on which wine to pair.